Apple Cranberry Galette Recipes

APPLE-CRANBERRY GALETTE

Apple-Cranberry Galette image

Provided by Robin Miller : Food Network

Categories dessert

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

1 (9-inch) refrigerated pie crust
2 apples, peeled, cored and sliced
1/3 cup dried cranberries
2 tablespoons fresh lemon juice
1 tablespoon sugar

Steps:

Preheat oven to 375 degrees F.
Roll the pie crust out into a 12-inch circle. Place the crust on a large baking sheet. Top the crust with apple slices and cranberries. Drizzle lemon juice over top. Sprinkle sugar over top. Pull up the sides of the crust slightly and roll over, covering the filling by about 1 inch.
Bake 20 minutes, or until the crust is golden brown and the apples are tender.

APPLE AND CRANBERRY GALETTE

Apple and Cranberry Galette image

This beautiful open-faced pastry glistens with scarlet cranberries nestled among golden apple slices. Filled with already-simmered fruit, the galette bakes quickly and evenly. From William-Sonoma posting for safekeeping. I think I would just use a puff pastry or pre-made pie shell to save time if I was in a hurry. Prep time does not include time to peel apples or chill time for dough.

Provided by SarahBeth

Categories Breakfast

Time 1h5m

Yield 2 galletes, 16 serving(s)

Number Of Ingredients 16

Ingredients

1 3/4 cups all-purpose flour
6 tablespoons white cornmeal
2 teaspoons sugar
3/4 teaspoon salt
12 tablespoons cold unsalted butter, cut into chunks
6 tablespoons sour cream
1/2 cup ice water
8 large granny smith apples, peeled, cored and sliced
1/2 cup sugar
1/2 cup water
3 tablespoons honey
3 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
1 1/2 cups fresh cranberries
2 tablespoons unsalted butter, cut into thin slices
sugar, for dusting (optional)

Steps:

To make the pastry, in a food processor, combine the flour, cornmeal, sugar and salt. Scatter the chunks of butter over the top and pulse for a few seconds until the butter pieces are the size of small peas. In a small bowl, whisk together the sour cream and ice water. Drizzle the mixture over the dough and pulse for a few seconds until the dough is smooth and clings together. Pat the dough into a ball, wrap in plastic wrap and refrigerate for 20 minutes.
In a large fry pan over medium heat, combine the sugar, water, honey, lemon juice and cinnamon and heat, stirring, until the sugar dissolves. Stir in the apple slices and simmer until opaque, 5 to 7 minutes. Using a slotted spoon, transfer the apple slices to a bowl and let cool slightly.
Add the cranberries to the juices in the fry pan and simmer until they start to pop, about 2 minutes. Transfer the cranberries to the bowl with the apples. Increase the heat to medium-high, boil the juices until reduced slightly and spoon over the fruit.
Position 2 racks in the middle of the oven and preheat to 400°F
Divide the ball of chilled pastry dough in half. On a lightly floured work surface, roll out each half into a round about 12 inches in diameter. Fold each pastry round in half, transfer to separate baking sheets or pizza pans and unfold. Divide the fruit filling equally between the pastry rounds and spread it in an even layer, leaving a 1 1/2-inch border uncovered. Fold the border over the fruit, pleating the edges to form a broad rim. Lay thin slices of butter over the exposed fruit.
Bake the galettes, switching the pans between the racks and rotating them 180 degrees at the midway point, until the pastry is golden brown and the apples are tender, 35 to 40 minutes.
Transfer the pans to wire racks and let the galettes cool completely on the pans. Cover and store at room temperature until ready to serve. Sprinkle with sugar just before serving. Makes two 9-inch galettes; serves 10 to 12.

Nutrition Facts : Calories 256.9, Fat 11.4, SaturatedFat 7, Cholesterol 28.7, Sodium 115.8, Carbohydrate 38.8, Fiber 3.6, Sugar 21.5, Protein 2.2

APPLE-CRANBERRY CROSTADA

Apple-Cranberry Crostada image

While a good pie crust ought to be a part of every cook's repertoire, sometimes there just isn't the time. But why leave the baking to the grocery stores or bakery when puff pastry is a simple, high-quality stand-in for the original? In this Crostada, the sheet dough is baked free-form with ingredients piled on top. Couldn't be easier!

Provided by USA WEEKEND columnist Pam Anderson

Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes

Yield 8

Number Of Ingredients 9

Ingredients

3 tablespoons butter
2 pounds Granny Smith apples (or other firm, crisp apples), peeled, quartered, cored and sliced 1/4-inch thick
1 pound Macintosh apples (or other soft-textured apples that fall apart when cooked), peeled, quartered, cored, and sliced 1/4-inch thick
½ cup sugar
½ cup dried cranberries
1 sheet frozen puff pastry, thawed but still cold (follow package directions)
1 egg white, lightly beaten
1 tablespoon sugar
1 cup Optional: Ice cream or lightly sweetened whipped cream

Steps:

Heat butter in a large skillet over medium-high heat. Add apples, 1/2 cup sugar and cranberries; cover and cook until apples release their liquid, about 5 minutes. Remove lid and continue to cook, stirring frequently, until soft apples fall apart and juices thicken to a thin-syrup consistency, about 5 minutes longer. Pour onto a large-lipped cookie sheet or jellyroll pan and cool to room temperature. (Can be refrigerated in an airtight container up to 5 days.)
Adjust oven rack to low position and heat oven to 400 degrees. Open puff pastry sheet on a lightly floured work surface. Roll into a rectangle, about 10 by 16 inches. Transfer to a large cookie sheet. (I suggest lining the sheet with parchment paper; this ensures the crostada doesn't stick and allows easy cleanup.)
Spread cooked apples over pastry, leaving a 2-inch border. Fold up pastry borders over apples. Unfold corners and form ruffled creases to keep dough from overlapping. Brush pastry border with egg white and sprinkle with the remaining 1 Tb. sugar. Bake until pastry is golden brown, 25 to 30 minutes. Serve warm or at room temperature with optional ice cream or whipped cream.

Nutrition Facts : Calories 395.8 calories, Carbohydrate 59.7 g, Cholesterol 18.7 mg, Fat 17.7 g, Fiber 4.5 g, Protein 3.8 g, SaturatedFat 6.8 g, Sodium 127.5 mg, Sugar 40.3 g

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